Poha Cutlets, A 1-2-3-4 Recipe

As I mentioned in an earlier recipe too, what I enjoy most in cooking is ulilising leftover items to create a new food item that is tasty, nutritious, and gets consumed fast.

Apart from being environment friendly, there is always a sense of adventure and excitement associated with this exercise because you can’t be sure how the end product would be like. There is always the risk of ending up with another leftover item that no one wants to eat, that too, after an expenditure of precious time and other resources. But when it turns out well, you get a wonderful sense of achievement that stays with you for a long time.

On 29 September 2019, a Sunday, my weekly off, while rummaging through our fridge, I found some green chutney in a little katori, some cut paneer pieces, chopped carrots, and a 2-day old alu-baingan sabji which wasn’t such a big hit.

I had made the green chutney this time with roasted chana (whole gram) and Tulsi leaves, apart from green chillies, amchur, mint, coriander, and curry leaves. See here for recipe. https://jasbirchatterjeephotoblog.wordpress.com/2019/10/03/green-chutney-with-roasted-gram-tulsi-leaves/?preview=true

I took them all out and put them in a kneading bowl. I added a cupful of soaked poha (flattened rice), chopped onion, 2 tablespoons of besan (black gram powder) and salt. I didn’t need to add any spices as the chutney-Sabji combo was spicy enough by itself. I kneaded them all into a dough. Then I took out small balls from it and turned them into egg shaped rolls with my hands. After deep-frying them in batches tilll they were brown all over and placing them in tissue paper to drain out excess oil, I had a plateful of poha cutlets that disappeared quickly during our family breakfast!

Do try this out as a regular recipe and tell me how it works out. Here are the 4 pics. Because it is so easy to follow, I call it a 1-2-3-4 recipe.

Being a working woman, time is always a scarce resource and 1-2-3-4 recipes are the ones that suit me the most.

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